Is there anything more comforting than a hot bowl of soup? This Carrot Ginger Soup is not only packed with delicious flavor, it’s good for you. So as we’re transitioning from winter into spring (hopefully), this soup is great to serve for both lunch and dinner.
This dish can also be made FODMAP friendly by omitting the onion and garlic, which is how it is made in our home.
- 1 lb Bag Baby Carrots
- 3 tbsp Fresh Ginger or Fresh Ginger Paste
- 32 oz Chicken or Vegetable Broth
- 4 tbsp Coconut Oil
- 1 can Coconut Milk
- 2 Cloves Garlic, minced (optional – not FODMAP)
- 1/2 Small Yellow Onion, minced (optional – not FODMAP)
- Salt & Pepper to taste
*Note: you will need a hand-held emulsifier or blender.
In a large stock pot, melt the coconut oil over medium heat. If you’re putting onion in the dish, add to the stock pot and sauté until they become translucent, about 8 minutes. Add the fresh ginger (& garlic) and let them simmer for a couple minutes, careful not to let them burn. Add the carrots, salt & pepper and the broth. Bring the pot up to a boil and cook until the carrots are soft, about 20 minutes. Let the broth cool slightly, and then mix in the coconut milk. Using the emulsifier (or transfer carefully into a blender), blend the soup until smooth. Garnish with Baked Kale Chips & serve hot.